The steaks are sautéed in cooking spray to create a crust, while the mushrooms are sauteed in butter for flavor. Since the mushrooms release liquid as they cook, the butter is less likely to burn. Shiitake mushrooms create a sublime sauce with deep, earthy flavor, but you can substitute any other mushroom variety. Serve with mashed potatoes and Broccolini.

Ingredients

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

Cooking spray

2 teaspoons butter

2 garlic cloves, minced

4 cups thinly sliced shiitake mushroom caps (about 8 ounces)

1/2 teaspoon chopped fresh thyme

2 tablespoons balsamic vinegar

1 tablespoon water

1 teaspoon low-sodium soy sauce

1 tablespoon fresh thyme leaves

Nutritional Information

Calories 326

Caloriesfromfat 31%

Fat 11.2g

Satfat 4.7g

Monofat 4.2g

Polyfat 0.5g

Protein 34.9g

Carbohydrate 22.9g

Fiber 3.2g

Cholesterol 95mg

Iron 2.9mg

Sodium 428mg

Calcium 34mg

Calories 326

Caloriesfromfat 31%

Fat 11.2g

Satfat 4.7g

Monofat 4.2g

Polyfat 0.5g

Protein 34.9g

Carbohydrate 22.9g

Fiber 3.2g

Cholesterol 95mg

Iron 2.9mg

Sodium 428mg

Calcium 34mg

How to Make It

Step 1

Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.

Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth

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Ratings & Reviews

daneanp's Review

dory92064

September 27, 2014

These mushrooms are amazing with the steak. We did use our Traeger grill to cook the steaks to medium rare with hickory pellets. I used garlic salt and pepper on the tenderloins. Wonderful 24 years of wedded bliss! Served with Sundried Tomato Au Gratin Potatoes (also CL) and oven roasted cauliflower. Better than any restaurant.

Intellimel's Review

daneanp

January 05, 2012

N/A

Kellielc7's Review

icancookthat

November 21, 2011

N/A

icancookthat's Review

Kellielc7

September 28, 2011

I actually just made the mushroom sauce and really enjoyed it over mashed potatoes. I increased the amount of balsamic vinegar, water, and soy sauce to make more of a gravy but kept the same ratio.
Check out my post here: http://www.icancookthat.org/2011/09/mashed-potatoes-with-mushroom-sauce.html

LauraWFI's Review

LauraWFI

May 28, 2010

This is a really great recipe - tons of flavor and definitely nice enough for a special occasion.
Stop by my food blog at www.whitefluffyicing.com!

dkmerola's Review

Intellimel

January 02, 2009

Excellent. I used 75% baby bellas and 25% white mushrooms. Did NOT add the last T of fresh Thyme...find thyme can be overpowering some times. Very Veryt Good

dory92064's Review

dkmerola

November 24, 2008

I wouldn't call the mushrooms a 'sauce', but they are delicious - wonderful flavor -- even my husband commented on their flavor. Definitely a keeper. I used a mix of shiitake and baby portobella mushrooms and served with grilled filet mignon. Chive Mashed Potatoes and Brussels Sprouts w/Currants & Pine Nuts -- both outstanding CL recipes -- rounded out the meal.